Mint Pathode Tea time snack

 Mint Pathode a Tea time snack (पतौड़े)

    Ingredients:

1.     Besan (Chick pea flour)
2.     1/1/2 Cup Fresh Mint leaves
3.     1 Medium Raw Mango  ( 1/2 cup bit sour curd) 
4.     1 Tspn. Turmeric powder
5.     1 Tspn. Crushed in Palm, Carom seeds (Ajwain seeds)
6.     1 Tbl. spn Crushed Ginger
7.     9 -10 Cloves of Garlic
8.     1 Tbl. Spn. Fennel Seeds Coarsely Powdered   
9.     4-5 Gree Chillies, 
10.     1/2 Tea spn. Red Chillie powder (Optional)
11.     3 Pinch Asafoetida (Hing)
12.     Salt to taste and water to knead tough dough.
13.    1 Tea Spn. mustard seeds and same amount Cumin seeds (Jeera) 
14.     Onion Rings of half onion
15.     Coriander or Pumplin seed Green Chutney (Optional)
16.     2 Cut pieces of Lemon 

        Method:  In a big bowl mix together, Besan (1), Salt (12),  Turmeric powder (4),                 Hing (11), Ajwain (5), Fennal seeds (8), Red Chillie powder (Optional 10) and if

        using curd.

        In Blender

        Grind together item nos. 3, 6, 7, 9, along with one cup mint leaves, (The balance 1/2             Cup either crush / cut very fine and mix with the dough or you may even grond all the           leaves ). Use about 1/2 Cup water.

        Pour the blended paste over the flour mix in the bowl. Make a tight dough, May 

        use additional amount of water needed to make the dough. Rember there is some water         with the ground paste. May taste salt and spices here. Adjust spices according to your

        taste. To make bit more spicy may add 1 Tea. spn Chat Masal mixed with 1 Tea spn                Amchoor. Cover & Rest the dough for 10 -12 minutes.

        Shape as shown on fig. 2 for steaming. Take a big kadhai, see fig.3,  fill water and put            a net. Arrange the rolled pieces in the net (when water has boiled) Fig. 4. Cover and let         it steam cook for 20 minutes or till it becomes bit hard and looks cooked. Now turn               the sides so that the pieces are evenly cooked Fig 6. 

Pick a piece cut and see if the texture looks cooked. Fig.7, Remove from Khadhai, place of chopping board till cool, Cut into round pieces with sharp knief, only the quantity to be used at present, rest you may  wrap in aluminium foil and store in frig. for future use Fig.8. Place Khadhai on fire, put 1 Table spoon cooking oil or ghee. 

Add mustard seeds and the Jeera till dark. Now reduce the fire to low and add the round pieces of Pathode and slowly stir roast turning sides, to make light brown on both the sides.

Arrange on a serving dish garnish with Onion rings(11) Place Cut Lemon pieces on sides. Serve with Chutney or without it also its good. Goes very well with evening Tea. Hope You would enjoy Mint Pathodes. Alternatively you may make these with Chaulai leaves (Amarnath) But not to grond them instead cut them into fine Pieces.

Pumpkin Seed Chutney

      Pumpkin seed chutney

     Ingredients:

1.         1/4 Cup Pumpkin seeds well rinsed
2.         1 Cup coriander Leaves with tender stems
3.         5-6 Cloves of Garlic
4.         1 1/2 Tbl spn. crushed Ginger
5.         3-4 Green chillies ( or to taste)
6.         1 Small raw mango, for garlec less chutney use Totapari or Safeda Semi ripe mango 
7.         Salt 3/4 tea spn. or to taste
8.        1/2 Cup water

            Optional ingredients may be used for different taste/ flavour.

            1 Tbl spn. Grated coconut

            substitute Coriander leaves with 1/4 cup mint leaves, 1/4 cup curry leaves or mix of 

            all the three leaves

          For No garlic onemay use Vrat salt.

        Method: Gring all the ingredients to fine consistency. Check salt and pour in glass bottles.

        Line lid with Baking/ wax paper. May put lable like " Vrat one" mint, curry.. 

        Frig life is 6-7 day

    

Mango Delite

 Mango Delight

Ingredients:

1). Safeda Mangoes 3, (Peeled & Coarsely blended) 2). Unsalted Butter 2 Tabl. spns.
3). Whipped cream 2  or 2 1\2 cups

        4). Walnuts Hand ful,  5).Mari Buiscuit crumbs or Vanilla                          sponge  crumbs  2-3 cups.  6). Cherries 9-10 pieces cut into                     small pieces.  7). Blue berry preserve 1 Tea spoon (Optional)         8).  Chocolate cream 2 Table spoons.

        Method:

       Blend crumbs\ biscuits with butter.

       Layer the Dish with crumb mix. 

      (see fig 3) 

      Mix the blended Mangoes with 1          cup of whipped cream ( fig.5,6)

      Spread a good layer on the layer of        crumbs in the pudding dish.                 Arrang walnuts on it ( Fig.7).                 Cover with a generous layer of             whipped cream. Then a layer of             crumbs, Layer of mango mix. sprinkle crumbs. Make decoratice design with cream, chocolate cream, Brumbs, cherries walnuts. May add Blueberry preserve or any fruit of you choice to add colour and taste to your dish.  ( see fig 8,9,10). Cover and refrigerate it foe 2-3 hours. Enjoy. Its simple, no baking needed. 

Sweet & Sour Layered Pudding खटटा मीठा परती पकवान

Sweet & Sour Layered Pudding  

खटटा मीठा परती पकवान

Layers:

Pineapple Sauce 

Sponge Cake pieces

Cake crumbs

Whipped Cream (In colours)

Mango Whipped Cream  Mix

Cut Fruits ) fresh or tinned

Cherries for decoration

Method for each layer:   Pineapple Sauce:
Ingredients: Pinapple chunks,  850 gm tin,  

Corn Flour 4 Table spns.

Sugar 1\ 2 to 3/4 cup as per your taste.   Lemon Juice of 3 medium size lemons

Yellow food colour 6-7 drops,   Salt 2 pinch,   Water 1/4 cup

Method Of making Sauce:

Put Pineapple chunks in blender, leave half juice \ water with chunks in tin for further use. Blend to make coarse mixture. Leaving some small pieces. Transfer the mixture in a heavy bottom pan. Add the separated juice and few driops of yellow food colour. Stir on medium fire for 2 minutes. Make slurry of cornflour with 1\2 cup water. Pour on Pinapple mixture.  continue stiring mixture till it changes colour.  Add 2 pinch of salt.  Add sugar and mix well. Remove the mixture from fire and leave it for 2-3 minute and add the lemon joice.  To make it tangy or sweet and sour to your choice keep tasting  while adding sugar and the lemon juice. May add or reduce sugar or lemon juice accordingly. Cool the sauce, may refrigerate it for 30- minutes before using it for layring the pudding. Left over sauce may be used on toast or some cookies. Its delicious. May freeze it for future use as well.

Follow the pictures

Mango Whipped Cream  Mix

Ingredients:

Two Safeda Mangoes ( they are bit sour)

Whipped Cream :         1 cup

Sugar :    1\ 4 cup or bit less:

Method:

Cut Mangoes into very fine small pieces. Smash 3\4 quantity either by hand smasher or blender, leave rest to mix with whipped cream as it is. Whip cream with sugar. ( May make extra whipped as shown above to use here and not repeate the process) Add cream to the blended mangoes. Its ready for layering.

Sponge Cake, 

Ingredients:

All purpose folur (Maida)  1 1\2 Cup

Baking Soda         1\4 Tspn.

Baking Powder      1 1\4 Tspn.

Salt                         1\ 4 Tspn.

Powdered Sugar     1 Cup ( I prefer 1 Table spn less, as there is emple sugar in sauces\ cream)

Odor less cooking oil 1\2 cup

Curd                    1\2 cup

Milk at room temperature  1\2 cup

Vanilla essence       1 Tspn.

Method: Pre heat ovan 180 degree C for 6-8 minutes,  Take 6" or near that size square or ractangle baking tins. (See fig 7) Grease all over inner sides. Line it with butter paper ( one piece for bottom and another to cover inner walls of baking tin). 

Sift the flour in a bowl. In another bowl mix curd with wired whisk till smooth. Add sugar

mix till no sugar grains are left. Add baking soda & powder, mix gently and leave it to rest for 6-7 minutes or till bubbles are seen on its surface. Add Vanilla & oil. Add the sieved flour to the curd mixture. Now mix well using a spatula till smooth batter is formed. 

Pour the batter in the prepared tin. Tap 2-3 times to remove bubbles. Place it in pre heated ovan. Bake for 35 minutes. Insert a tooth pick or sharp knief to check if cake is done. if tooth pick comes out clean, it means cake is baked, but if little batter is sticking to the tooth pick, Baking needs another 10 or so minutes. (Not to open oven earlier other wise cake will be shrinked and spoil.)

Remove the cake from oven and cool outside on cooling rack or on any plate. After little while remove the butter paper from sides and let the cake cool completely. Remove the side brown crust to be used separately later in pudding making process. ( See fig 8 & 9) 

Cake Crumbs: Crush with fingers the separated sides of cake (see fig 8, & 9) Crush half into coarse and rest into crumbly form using mixi\ blender. 

Whipped Cream (In colours)

Ingredients:

Amul cream 2 pack of 250 ml

Powdered sugar 1\4 cup

colours ( of choice) dops

Vanilla essence 2-3 drops (optional) 

Mthhod: Cool Cream packs for 3-4 hours in frig before use. Take big bowl rinsed in ice cold water or keep little ice blocks in anothe larger bowl under this bowl. Pour cream in the bowl, if you find some extra water with the cream( Sometimes its there) pour it out to make good whipped cream. Blend it well with blender till peaks are formed. Gradually keep adding sugar powder & vanilla now. Form cream peaks. Keep it aside in cool place till use.

Mango Whipped Cream  Mix:

Ingredients:

Whipped cream 1 cup

Crushed and mango paste mix 3 cups ( Safeda mango)

I mangoes are bit sour add 1\2 cup sugar powder and blend to mixture.

Cut Fruits ( tinned or fresh)

Now process of layring: 

Take a big dessert\ Pudding dish. Start with bottom layer with thin pieces of cake. Sprinkle 2 tablespoons of cake crumbs. Cover with layer of whipped cream. Sprinkle little pineapple juice and a gentle layer of Pinaapple sauce. Thin layer of cake, a layer of cut fruits, thick layer of whipped cream, with mango, may keep adding layers of alternative material as per your liking. Top fill and cover with whipped cream with    ...... will complete soon the finish

d or Fresh)

Cauliflower Potato curry (Gobhi AAloo Sukhe)

 Cauliflower Potato Curry ( Gobhi Aaloo Sukhe)
Ingredients:
1 Medium size cauliflower cut into flowerets
2 Potatoes cut into big slices (somewhat rectangular shape)
1 Tabl. spn. coriander powder
3/4 Tea spn. turmeric powder
3/4 Tea spn. red chilli powder or kutti mirch

Ginger Julienne

1 Tea spn. garam masala ( Indian hot all spice mix)
1 Tea spn. amchoor
1 tea spn. crushed kasoori methi (optional)
2 -3 Table spn cooking oil
Salt to taste
2 Tbl. spn fresh coriander leaves       
Ginger julienne
Mrthod:Nicely wash both vegetables and soak in salt water for about 6-7 minutes. Keep kadhai on medium fire, add oil, the Cauliflower- potatoes and salt. (Carful about salt as little is already there. stir little so that the oil is well wrapped on vegetables.  Reduce fire to simmer. Cover and let it simmer-cook for 8-9 minutes.
Now stir vegs. and sprinkle on coriander powder, turmeric, chillie powder. stir well and let it cook in its own water (moisture) till tender. ( about 12-14 minutes) No adding extra water. Stir occasionally. Cover. Not to leave it open for long as we don't much water to evaporate.
When vegs. are tender, sprinkle garam masala and amchoor ans gently stir to wrap masalas nicely.
cook for another 2 minutes . Sprinkle half quantity of fresh coriander leaves we have. mix and transfer the ready Gobhi Aaloo to serving dish. Garnish with Ginger julienne and coriander leaves.

Paneer Filled Bread Rolls

Paneer Filled Bread Rolls
Ingredients for dough:

1. 2 1/2 Cup all purpose flour
2. 1 1/2 Tea spn. active dry yeast
3. 1 Tabl. spn. sugar
4. 2 Tabl. spn. oil
5. 1 Tea spn. salt
6. 1/2 Cup full cream warm milk ( Like warm)
7. 1/2 Cup warm water 
8. ! tea spn oil/butter for gresing baking tray
9. 1 Tea spn. flour foe dusting tray

Method:

Take a big glass bowl, add together flour, sugar, salt and dry yeast. Mix it well. Add luke warm milk and water to this mixture. Kneed well to make a soft dough. In the beginning it will be sticky, may grease your hands once or twice. Keep kneading for about 8-12 minutes. Roll the dough into a loose ball shape. Grease bowl with little oil and place the dough in the greased bowl,  pat with greased palm cover with napkin and allow to proof for one hour or till it doubles in size.(keep in warm corner away from breeze).

After about one hour, when the dough is almost doubled punch it down and knead it again for a few minutes. Then spread the dough on clean, greased or dusted with flour kitchen platform, cut the dough into 8 pieces to make buns.  Flatten each ball into round and fill generously ( 3 tbl spn,) with the paneer mix.  Arrange the filled balls onto greased and dusted baking tray. Brush each bun with milk and sprinkle seeds on each bun.  

Again keep it in wam corner to rise for about 1 hour. In the mean time pre-heat your oven at 180 degree C. ( for 8-10 minutes, before buns are  kept inside ovan for baking)When the bun-dough is risen brush each bun or roll with little milk and sprinkle seeds onbuns.Place it in pre-heated ovan and bake for 21-24 minutes ( you will see beautiful golden crust on top and appetizing smell coming out)Take it out when ready. Apply little butter on top. Leave it for little while on rack covered with napkin to retain its moisture. Buns are ready.

For Filling:

1. 2 Cups crumbled Paneer
2. 2 medium chopped onion
3. 3-4 finely chopped green chillies
4. 1 Tbl. spn.crushed ginger
5. 1/2 Cup coriander leaves
6. 1 Tea spn.mixed herbs
7. 1 1/2 Tea spn chilli flakes  (Roasted preferred) & 1/2 tsp. or to taste salt.

For brushing and dusting Baking tray: 2 table spn. milk, 2 tbl spn. butter, 1 tab. spn flour.

For topping: 
(Topping is optional)

Garlic, sliced onion, oil, red chillie powder, 1 crushed green chillie.

Method: for filling:
In a bowl, crush paneer to crumbly look, add all the ingredients and mix with fingers well till formed like dough.

Masala Baiga-aaloo ( Spicy Eggplant-potato )

       Masala Baiga-aaloo                       (Spicy Eggplant-potato)

       Masala ingredients:

1. 1 medium onion  
2. 6-7 cloves garlic
3. 1 tbl. spn. crushed ginger
4. 1 tea spn. kutti mirch ( chili flakes)
5. 3/4 tea spn. turmeric powder
6. 1 tbl. spn coriander powder
7. 1 Tbl. spn. mustard oil (Pre heated to reduce its odour)
8. 1 tea spn. anchoor ( Raw mango powder) 
9. Salt about 3/4 tea spn. or to taste 

        Other items: 

1. 4 long brinjals, 
2. 5-6 pieces potato wedges, 
3.  1-2 Table spn. oil, 
4. 2 table spn. coriander leaves, 
5. 5-6 onion rings for garnishing,  
6. 3, two slit green chillies  
7. 1/4 cup water

      Method: Grind items 1-3 fine. transfer into a small dish (Katori) Add item 4-9. mix well. If you

      do not like mustered oil odour you may replace it with oil of your choice. Slit the baingals as             shown in picture. Slit all. Fill the mixed masala in these pieces generously. Now may arrange 

     in a dish along with the potato wedges, two green chillies  and half of the coriander leaves.                   Sprinkle 1-2 table spn. oil and 2-3 table spn. water. Sprinkle the left over masala mix along with         little salt. cover and cook in micro. for 10 minutes. Let it cool a bit, turn little bit sides, upside             down. Cook again in micro. for another 5 minutes. Check it it is tender and cooked. 

     Remove from micro may garnish and serve in the same dish or transfer to another dish garnish

     slit chilli, onion rings and coriander leaves. It you prefer extra spicy, you may sprinkle 1/2 tea spn.

     either garam masala or chat masala.

    Alternative way of cooking is preparing this in Kadhai ( WOK) Cook as shown in blue coloured 

    words. Then add oil one table spn. extra for kadhai cooking which you can strain out later after            cooking. Now put on simmer fire. Add water, cover. Stir two three times to turn sides. Cook till

    brown and tender. Rest is same as for micro process.

   

    

   

Moong Dal Dhuli Tadka

Moong Dal Dhuli Tadka  

(good for two persons)

Ingredients:

1.    ½ Cup Dal

2.    1 ½ Table spn. Ghee

3.    ½ Tea spn. Jeera (Cumin seeds)

4.    3/4 Tea spn. Kuti Mirch (chili flakes)

5.    ½ Tea spn. Turmeric powder

6.    1 Table spn. crushed garlic

7.    1 Pinch Hing (asafoetida)

8.    2-3 Gree chillies / Whole red chillies

9.    Lemon Juice of 1 lemon

10. 2 Table spn. chopped coriander leaves.

11.        ¾ Tea spn. or to taste salt

Method

Rinse Dal very well till no cloudy water is seen. Soak in water for ½ an hour.

Rub the dal with fingers and rinse well again. Transfer the dal to pressure cooker.

Add 2 Cups water, turmeric and salt.  Boil it in upen pressure cooker ( without lid on)

When boiling for 3-4 minutes, you will see foams formed on dal to. Remove them once or twice. (This will enhance the taste of dal) When no more foams floating on dal water, close the lid. Give I whistle. Switch off fire. Leave it with lid on till the pressure is released naturally. It may take 12-13 minutes. Once the pressure is released, open the lid of the cooker and give dal a gentle stir. Check if the consistency is to your liking. If thick may add at this time ½ cup water. Just heat it for

 a minute and transfer the dal to the serving bowl. Add the lemon juice ( its optional)

Its ready to Tadka ( tempering)

Tadka

Keep Tadka pan on medium fire. Add ghee, heat it. Add cumin seeds, fry them till light

dark in colour. Add crushed garlic stir constantly.When garlic light brown add kuti mirch and

broken pieces of chilli ( Red or Green) Red is better.) Add hing and remove from fire.

Add half of coriander and this fried Tadka to whole dal and arrange the balance half on top.

Garnish with this tadka mix, coriander and chillies. I fry 2-3 Red chillies in advance and arrange them on top. Since today (Lockdown time) I didn’t have them I managed with green chillies, if you have whole red chillies use them. Crisp fried red chillies on top of dal tastes much better.

 Enjoy Moong Tadka Dal with Roti or boiled rice.

Fancy Nutritious Lunch

Fancy Nutritious Lunch 

Fancy Nutritious Lunch

Bottom layer: of Dal cheela
Second layer: Cream cheese or peanut butter
Third layer: Cucumber slices sprinkled with 
paprika & salt. 
4th layer: Paneer roasted with salt & pepper
 5 th layer: Tomatoe slice
6 th layer: Vegetable & corn cutlet
Topping with spicy hung curd

on sides boiled beans,carrots and peas

Paneer Lauki (Bottle gourd) Shahi Curry

Paneer Lauki Shahi Curry
Ingredients:

1. 4 Paneer masala balls
2. 1 Cup Lauki (Bottle Gourd) diced
3. 2 Table spn. Ghee
4. 1/2 Tea spn. cumin seeds
5. 1 Table spn. chopped onion
6. 1/2 Cup prepared masala
7. 2 Bay leaves
8. 1 Inch stick cinnemon 
9. 1/2 tra spn. crushed cardamom
10. 1/2 Cup tomato puree
11. 1 Table spn. roasted Besan ( chick pea flour)
12. Table spn. curd
13. Paste of 10 soaked  & peeled almonds
14. 2 Table spn. chopped coriander leaves
15. 1/2 Tea spn. Garam masala
16. Salt to taste
17. Water
18. Method:

For making paneer balls:
Crumble 1 cup paneer. Mix finely cut green onion, green chilies, coriander leaves,
red chili powder, finely shreded ginger and capsicum, salt,  1 tea spn. samolina or bread
crumbs to bind paneer. Make small balls roll into corn flour water. Wrap into corn flakes
powdered. Smear with brush little oil and bake at 170 degree for 20 minutes on one side then
turn and bake other side for 5 minutes. Keep aside.
Cooking  gravy: and rest...
In a pan on medium fire add ghee, cumin seeds. When cumin is light brown add cut onion, cook till
translucent. Add the prepared masala, bay leaves, cinnemon, and  cuushed cardamom. Cook till it leaves sides. add pre-roasted besan. Stir fry for 1 minute and add curd and almond paste with constant stirring. Add two cups water. boil for 2-3 minutes add the cut pieces of lauki. Cook till absolutely  tender and very soft. (somewhat like meshy) Mesh some of lauki pieces.  Adjust water to maintain thick consistency. Keep it on little thin gravy as paneer balls will also absorb some water. Now add the paneer balls. and 1 table spn. coriander leaves. Keep fire on simmer and cook for 4-5 minutes.  Sprinkle 1/2 tea spn. garam masala.
Transfer to serving bowl sprinkle the balance 1 Table spn. coriander leaves. Garnish as per your choice. Serve hot.
__________________________________________
Just use here, for this dish,  1/4 th of this quantity
__________________________________________
{1. 8 Medium size Onions

2. 18-20  Cloves Garlic

3. Ginger about 3-4 inch

4. 2 Table Spn. Turmeric powder

5. 5 Tbl spn. Corriander powder

6. 1 Table spn. Chillie powder or to taste

7. 2 ½  Table spn. MDH Curry powder 

8. 1 cup Cooking oil or bit more

Pound all together, and  fry in Kadhai (Wok) 

 till oil separates.}
______________________________________

Cookie Dorangi

Cookie Dorangi

Ingredients: 

¾ Cup Maida (all purpose flour), 
¼ Cup Besan, (Chick Pea flour), 
¼ Cup+1 Table spn. Unsalted butter
6 Table spn. powdered sugar, 
1 Tea spn. Baking powder, 
¼ Tea spn. Baking Soda, 
¼ Cup Coconut powder,
2 Table spns. Mixed seeds (Small black small raisins, sunflower seeds, white til) 
1 Tea spn, crushed
almonds+ white Til for sprinkling on top,  
½ Tea spn.Vanilla essence,
3 Table spns. Milk, & 1 Table spn. Coco powder

Method: 

On a shallow frypan, on slow fire roast Coconut, and all seeds but crushed almonds and white til kept for topping. Roast the mix till slightly brown. Keep this aside. ( see fig 5)

In a big bowl, take butter at room temperature, on bit cooler side. Stir with whisker for 2 minutes. Add powdered sugar beat with whisker in circular motion till it becomes fluffy and off white in colour and peaks are formed. Add Vanilla, Maida, Baking Powder, Baking Soda and the roasted mix . Mix till crumbly. Add milk little by little and knead dough. Too much kneading not required. Just bind it. Divide the dough into three portions. Add coco powder to one portion. 
Place plain and the coco mixed one in frig for about half an hour. When the dough is bit hard take it out from Frig. 

Take a big alluminum baking tray. Greese and dust it. Make small cookies by pressing in palm using fingers. Make design as shown in figures. i.e big round and small round of
different colour place one on another. Slightly press. Arrange in baking tray. Sprinkle crushed almonds and white til mixture on cookies. Place in on conviction mode of micro. Bake at 170 degree 14 minutes then at 180 degree for another 3-4 minutes or till cookies become golden browm and crispy. Remove from ovan and let them cool . Remove from baking tray when the cookies are cold. Transfer  them  in plate or store in jar.

Paneer Stuffed Missi Parantha

Paneer Stuffed Missi Parantha
Ingredients:
For Dough:

1. 2 Cups whole wheat flour
2. 1/2 Cup Besan ( Chick pea flour)
3. 2 Pinch Hing ( Asafoetida)
4. 1 Table spn. mustard oil
5. 1 Tabl spn. Kasuri methi finely crushed ( alternatively may use coriander or mint leaves)
6. 1 Tea spn. Ajwain (Carom seeds)
7. 3/4  Tea spn. salt
8. 1/2 Tea spn. turmeric powder (optional)
9. 1/2 Tea spn. aniseeds ( optional)
10. Water to knead dough

     Mix all the ingredients and knead the dough with bit warm water, (not hot)

     Knead for 6-7 minutes.  Keep the dough to rest for 20 minutes. Prepare the stuffing.

    For Stuffing:  

•        2 Cups crumbbled paneer (cottage Cheese)
•       1/2 cup chopped coriander leaves 
•       2-3 green chillies cut into small pieces
•       1/2 Tea spn.  Kuti mirch ( chillie flakes )
•       1/ Tea spn Amchoor (Raw mango powder)
•       1/2 Tea spn. garam masala
•       1/4 cup finely chopped onion
•       1 Tea spn. grated ginger
•       Salt to taste and Ghee a few table spns. 

      Mix all the bulleted items.  Rub them together. Keep this stuffing material aside.

      -------------------------------------------------------------------------------------------------

      Now from the dough take two balls bit bigger than a lemon size. Roll them one after

      other into circle on a dusted flour rolling board. Keep one rolled piece aside and spread good

      amount of paneer-mix on the piece on rolling board. Press paneer-mix gently and cover with
      this with the other one. Press with finger or back of spoon all round corners so that the paneer              mixture remains intact  inside while transfering to Tawa ( griddle) or cooking.  Heat tawa on               medium high heat and transfer the stuffed parantha on the Tawa. When one side is done turn
     side and smear ghee all  over the parantha. repeat same on the other side. Both sides should be             crispy, golden brown. Press all around the corners to cook it well as the corners take longer
     time. Remove Parantha from tawa and serve hot with coriander chutney or some pickle with
     1/2 tea spn. butter on top on each parantha. Enjoy. Parantha with Tea.

     

                                              Will add photos later 
         Paneer Stuffed Kulcha

Paneer Makhmali

Paneer Makhmali 
Ingredients:

1. 11/2 Ltrs. Cow milk / Tonned milk
2. 2 1/2  Tabl spn. white vinegar or lemon juice mixed with equal amount water, ( if you want cut short way then you may use ready Paneer from market, and start the process from step 7 onwards)

1. 3/4 Cup finely grated carrots
2. 1 able spn. crushed ginger
3. 3 cut green chillies
4. 3/4 Cup chopped onion
5. 1/2 Cup chopped coriander leaves
6. 2 Tabl. spns. samolina (or mashed 1 medium potato or 2 tabl. spns. bread crumbs)
7. 2 Tabl. spns. powdered corn flakes
8. 1 Tea spn. corn flour (or all purpose flour)
9. 2 slit green chillies
10. A few onion rings
11. Other recommended vegs. you may add to paneer are finely chopped spring onion,       capsicum of different colours.  

           For Gravy

1. 2 Tabl. spns. cooking oil
2. 2 Table spns. cashew paste
3. 1/2 Cup fresh tomato puree
4. 1 Table spn. fresh cream (optional)
5. 1 Table spn. prepared masala ( masala recipe available on this blog separately)
6. 1/2 Tea spn. Degi mirch
7. Salt to taste
8. For garnishing coriander leaves, green chili, fresh cream (optional)

Method:
Boil milk in big Kadhai (wok ) on medium high fire.  Keep on stirring so that no layer ( malai) is formed and milk doesn't stick to bottom of Kadhai. Switch off fire and after 30 seconds or so add the
vinegar+water (or lemom juice water). Stir and add solution in two three portions to milk. It will get curdeled in seconds. if needed switch on fire for a minute till milk is fully curdled. (now it will be called Paneer)
Keep a strainer over a sauce pan lined with thin cotton napkin or muslin piece. Pour the Paneer from khadai over this cloth on strainer. When water ( whey) is poured down, put water on the paneer to remove the taste of vinegar. (like rinsing it). Bring together the edges of cloth and squeeze out the extra whey from Paneer.  Keep the whey aside, to be used for other purposes. Now to take out extra water from paneer keep some heavy object on the wrapped paneer for about 1/2 an hour.
Transfer the paneer onto big flat utensil. ( like thali).

      Knead the Paneer with you palm, (see figure 7,) Knead till paneer becomes smooth and no
      lumps remained. Mix the ingredients from No. 3-8 and mix well. (See fig 11 & 12).
      Shale into small cylindrical or shape of your choice. This will make 10 rolls.Take in small
      bowls corn flour+water, and in another bowl powdered corn flakes. Pick a piece of paneer
       roll dip in corn flour solution and wrap in corn flakes  powder. Arrange in baking plate/tray.                Brush them with little oil.  Bake at 180-190 degree for about 18 minutes or till they become                golden brown. Now take the tray out from ovan turn all pieces upside down and bake for
      another 5-6 minutes. I used conviction of Micro at 180 degree for 18 min and other side fat
      200 degree or 5 minutes.  Arranged them in plate with green coriander chutney and garnished.            This is to be taken as snake. Next one is to make it into grave to be taken as main meal course.
       I will two types of gravy and serving way as you will see in pictures.

Different options to serve it with little variations
As snack as shown above, in two different types of gravy.

         Gravy 1                                                                                     Gravy 2

1.       2 Tabl. spns. cooking oil
2.       2 Table spns. cashew paste
3.      1/2 Cup fresh tomato puree
4.      1 Table spn. fresh cream (optional)
5.      1 Table spn. prepared masala ( masala recipe available on this blog separately)
6.      1/2 Tea spn. Degi mirch
7.      Salt to taste
8.      For garnishing coriander leaves, green chili, fresh cream (optional)

      Method for making gravy 1

      Put oil on medium fire and add degi mirch and prepared masala. stir fry till done. Add tomato              puree cook till the mixture leaves sides. Add Cashew paste, stir fry for another 1-2 minutes
      add 1 1/2 cup water, simmer for 3-4 minutes. Take a dish. Transfer the masala gravy.
      Arrange the pieces on it some merged some not. Garnish. serve hot.

     Method for Gravy 2
     Leave the paneer roll in frig for an hour or so, this would make the rolls harder because of                   samilina content in it. Cut each piece into two. In kadhai use all the same ingriedents as in
     gravy  one and add 1 tea spn garam masala, 1 table spn. tomato puree, finely chopped
     1 table spn. coriander leaves, while stir frying it. 1 Table spn. tomato ketchup and 1 cup
     extra water to make thinner consistency. Here adding 1 tea spn. lemon juice enhences its
     taste. Cook till masala leaves sides add the cut pieces to gravy. gently stir. cook for
     3-4 minutes. Turn off fire. Arrange curry on serving dish. Garnish and serve mild hot
     with Crispy or layered parantha.